Gluten-Free Carrot Cake Fail & Success

Gluten-free baking from scratch is a beast of it’s own, one that I’ve been avoiding for the longest time. Many attempt, but few succeed. I finally took up the challenge this weekend to make a gluten-free carrot cake, and just for fun I thought it’d be a good idea to try making it vegan as well. It was a terrible idea and I failed miserably. Two days, wasted batter, and a disappointing spirit later I cut my losses. So all my efforts weren’t all for nothing (and because I still wanted carrot cake) I reached for a box of Betty Crocker’s Gluten Free Cake Mix.

Why I Love It

No hassle

No preservatives or artificial flavors

Tastes like regular cake, you can’t tell the difference

Made with Rice Flour

The only down side is it’s made with sugar instead of stevia, which is an ingredient I generally use to sweeten my food with. When I get the courage to try my hand at gluten-free baking again I’ll be sure to sub in the stevia. Stay tuned :)

that cupcake looks delicious- and i’m loving your manicure :) i agree with you on stevia in place of sugar though- will be looking forward to your next attempt (i always need a blogger to give me the go-ahead because so many of my recipes are true failure stories)

Love the pictures. That last one super cute. I wish I could take pics like the one with the fork sorta laying on the baking cup. Very artisitc. I’m glad to hear you gae it a go. The hardest part for was realizing that its ok to cut your losses. :)

Great post! Is there really no difference in the taste being gluten free? It’s looks flipping delicious. I’ve never baked gluten free anything before, scared it may turn out like something similar to concrete. But I may just have to try this!! X d

Hey D! It really depends on what flours you use. Coconut flour mixes are more sense for example so you’ll still get a delicious cake but it may not be as fluffy. The Betty Crocker mix uses Rice Flour and is the closest I’ve tasted to Gluten cakes, even my mom tried it and was impressed. I think almond flour and rice flour are your best bets for a fluffy cake :) Hope you try and like it! Good hearing from you :) xx

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Welcome to Little Bliss Nutrition! I’m Rakhi, a Registered Dietitian-Nutritionist with more allergies than the average person. I review products and create natural alternatives of my own that are eczema friendly. All my recipes are focused on being minimally processed, soy, wheat/gluten, and refined-sugar free. I find inspiration in everything and blog about them all. These are my ventures in clean eating, holistic living, daily musings, and thoughts on finding bliss in the little things!

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